SRC - Blueberry Coffee Cake
This month, I needed a Hubby friendly cake for you know who and I found this one on my designated blogger for the Secret Recipe Club. Suzanne, a beloved blogger, who we all know through her hard work in the Club has the blog, I was to cook from.
Suzanne was participating in a surprise online party for Shelby and she made this delicious cake below with raspberries. I had blueberries so I changed the recipe slightly and made this with blueberries. I also made it gluten-free so hubby could eat it. He loved it.
Blueberry Coffee Cake adapted from Thru the Bugs on my Windshield
Ingredients :
Blueberry Coffee Cake adapted from Thru the Bugs on my Windshield
Ingredients :
1 cup fresh blueberries
3 tablespoons brown sugar
1 cup gluten-free flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 c up greek yogurt (plain or vanilla)
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1 egg
1/4 c Sliced almonds
1/4 c sifted confectioners' sugar
1 tsp milk
1/4 tsp vanilla extract
Method:
Preheat oven to 350F degrees. Spray an 8 inch round cake pan with cooking spray.
Combine blueberries and brown sugar in a bowl. Set aside.
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 c up greek yogurt (plain or vanilla)
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1 egg
1/4 c Sliced almonds
1/4 c sifted confectioners' sugar
1 tsp milk
1/4 tsp vanilla extract
Method:
Preheat oven to 350F degrees. Spray an 8 inch round cake pan with cooking spray.
Combine blueberries and brown sugar in a bowl. Set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
Combine sour cream, butter, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist.
Spoon 2/3 of the batter into the prepared pan.
Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Do check out what the other bloggers have made this month.
To see other great recipes from Secret Recipe Club members, visit the links below!
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I love coffee cake and I bet the addition of blueberries was great!
ReplyDeleteBlueberry Coffee Cake is always a popular choice. We love it!
ReplyDeleteThis - sounds - so - good! I want a slice, right now please.
ReplyDeleteYUM! I could go for a slice of this with a hot cup of coffee! Great SRC choice!
ReplyDeleteTotally saving this recipe for next summer when all the blueberries are in season - YUM!!!
ReplyDeletesounds delicious and would be perfect for brunch!
ReplyDelete